To keep the chart simple - 1 piece of anything (small or large) counts as “1.”
The more options you offer, the more likely people are to take “1 of each.”
Smaller plates or no plates reduce consumption.
Passed appetizers reduce consumption.
Fewer appetizer stations in a big room reduces consumption.
A hosted bar increases consumption as people stay longer.

Some situations make it hard to fill each table. This leaves open seats and may require more overset than the hotel would normally provide. Think about your guests – will they sit at the last place at a table, if they do not know others at the table? Do they come in pairs and need two places? Do they straggle into the meal?

100 guests

Industry standard request: 10% over set

100 – 500 guests

We recommend: 6-8% based on group dynamics

500 – 1000 guests

We recommend: 5-7% based on group dynamics

Over 1000 guests

We recommend: 3-4% based on group dynamics

Break Beverages:

The number of gallons of beverages you need for a break depends upon:

Ratio of men to women in the group

Length of break

Size of the cup/glass

The ease of getting to the break and returning to the meeting on time

The more options offered, the more waste you will have at the end of the break, if the hospitality standard is to “not run out” of anything